Cappuccino Pot Roast

This is my xmas eve or holiday party go-to when serving a lot of people. It's hearty and has that warm comfort food feel that's perfect for the cold holidays. 30 min prep time then leave it all day! I like to add veggies to everything, especially meals like this where they can hide in the meat and potatoes goodness, so the veggies below are optional and not part of the traditional recipe.


Ingredients: 3 lb. beef chuck roast, 1 lb carrots- chopped, 1 lg onion- chopped, 3 stalks of celery- chopped (optional), 2 large potatoes- peeled and chopped, 1 pkg sliced mushrooms (optional), 4 garlic gloves- minced, 1/2 tsp cayanne pepper (optional), 1 c strong brewed coffee, 1 1/2 oz beef stew seasoning mix, 2 tbsp balsamic vinegar, 2 chipotle or beef bouillon cubes, 1 bay leaf, 8 oz. light sour cream.

Directions: Trim fat from roast; sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper on meat. Set aside. In 6-quart crock pot combine carrots, onions, garlic and jalapeno peppers. Place roast on top of vegetables. Place potatoes, celery, and mushrooms on top of roast. Combine coffee, seasoning mix, balsamic vinegar, bouillon, and bay leaf. Pour over roast in crock pot. Cover and cook on low-heat setting for 9 to 10 hours or on high for 5-6 hrs. Scoop out some sauce (1-2 c. if you can) and stir in sour cream in a separate bowl. Cut up (or pull apart) the roast into smaller bite size pieces. Then pour sour cream mixture back on top.

Heirloom Gazpacho

Not sure what to do with all those tomatoes in your garden? Make gazpacho! Such a good way to get tons of veggies in 1 meal and it's cool for those hot summer nights.

Ingredients: Lots of tomatoes (about 6 depending on size) and a variety is best, 1 large cucumber, 1 green pepper, about 2 cloves of garlic, salt and pepper to taste, 1-2 tbsp of olive oil, fresh juice from 1-2 lemons. I keep all the skins on the veggies for those added nutrients but peel whatever you don't want. Also, add cayanne pepper or green chillies for a spicy kick!

Directions: Combine all ingredients in food processor to desired smoothness (I like mine a little chunky) and chill before serving.
Top with:
Sour cream
Chopped cucumbers
Croutons
Chives
Crumbled bacon
Chopped hard boiled egg
Chopped cilantro
Chopped chilis

Spinach and Crab Stuffed Portabellas

You can tell I'm from the east coast when all my summer recipes include seafood! I actually had a version of this at Sushi place and tried making it home. Here's what I came up with.

Ingredients: 2 portabella mushrooms, 1 can of real crab meat, 1 bunch of fresh spinach chopped, 3 tbsp of whipped light cream cheese (feel free to use more or less as desired), a few tbsp of parmesean cheese, olive oil.

Directions: Lightly drizzle olive oil on washed mushrooms. Bake at 425 degrees for 4 minutes, then flip and cook other side 4 minutes. While baking, mix together crab meat, chopped spinach and cream cheese. Scoop on top of mushrooms and sprinkle with parmesean cheese (or your favorite shredded cheese) then bake for about 5-10 minutes (until bubbly, mushroom is tender all the way through, and cheese is melted).

Mango Shrimp Stir Fry

So healthy. So yummy. So simple.

Ingredients: shrimp, mango, edamame, red peppers, black beans, cashews, olive oil, fresh squeezed lemon, soy sauce.

Directions: Cook shrimp on low until pink (about 3 minutes) and red peppers in a tbsp of olive oil and a fresh squeezed lemon. Cook edamame according to directions (usually boil for a few minutes). Drain and rinse black beans and microwave for 30 seconds until warm. Chop up mangoes. Mix all together with a tbsp of soy sauce and top with a small handful of cashews.

Watermelon Feta Salad with Salmon

This is so easy and common I probably shouldn't put it on my blog, but with summer ending and watermelons in bounty, here's a push for another great salad.

Ingredients: romaine lettuce and/or spinach, diced up watermelon, crumbled feta cheese, and a fillet of salmon.

Directions: Chop up lettuce and watermelon. Sprinkle on feta. Cook salmon in a skillet on medium heat for about 3 minutes each side. (I cook with a LITTLE bit of butter on the pan and keep it covered so it stays moist). Great with an Asian dressing.

Asian Steak Lettuce Wraps

This is the epitame of balance to me...Great protien with vegetables in something that ISN'T a stir fry. Warning, I'm not putting exact measurements on these recipes because I think it's good to cook what you need and want.

Ingredients: flank steak, red peppers, onions, sliced carrots, asian dressing, romaine lettuce

Directions: Grill steak flipping after 2 minutes (it cooks quick since it's thin). Slice red peppers, onions and carrots and steam in a pan over medium heat with a few tbsps on water until cooked (I like them a little crunchy so I don't cook all the way through). Clean lettuce, break off white ends, add steak and veggies and top with a drizzle of an asian dressing (my favorite is a lite soy ginger).

Variation: Add mango for a sweet twist!

Pomegranate Frozen Yogurt Cake with Oreo Crust

I couldn't even get a picture of this before it was almost gone and melted! This is a ridiculously easy recipe taking 2 pre-made ingredients and putting then together to create a summer favorite.

Ingredients: Your favorite frozen yogurt, a pre-made store bought oreo cookie pie crust. I love fruit and chocolate so that's the combo I went with but you can use strawberry cheesecake frozen yogurt and graham cracker crust, mint chocolate chip and oreo crust, oreo and oreo, maple walnut and graham cracker crust...the possibilities are truly endless.

Directions: Put frozen yogurt in a bowl and mix until soft and soupy. Pour into pie crust and freeze for at least 4 hours.

Wild Rice with Dried Pomegranates and Cashews

This is embarrassing to post as a recipe, but it's a good alternative to a simple, healthy, side dish.
Ingredients: wild rice (in box or bag), 1/3 c. of dried pomegranates, 1/3 c. of cashews
Directions: Cook wild rice according to instructions. Add dried fruit and nuts. Done and done!

Red, White and Blue Potato Salad

Not your ordinary potato salad! This is what I love about cooking...taking a recipe that I've seen a million times, especially as a child in the summer, and adding something different to make it a whole new world.

Ingredients: 6-7 red bliss potatoes, 1/2 c. mayonnaise, 1/2 c. light/no fat sour cream, 1/3 c. blue cheese crumbles, squirt of lemon juice, scallions. The real "red" in the name comes from chopped bacon pieces so add if you like, but you can't call low fat anymore.

Directions: Wash potatoes thoroughly (you can keep skin on or not). Boil water and cut potatoes into small cubes. Boil until cooked soft (about 7 minutes). Drain and rinse in cold water for a few minutes. Mix in sour cream and mayonnaise, a squirt of lemon, chopped scallions, and sprinkle with salt and pepper.
Adjust ingredients according to taste- I prefer less "dressing" but others prefer adding a little cayenne pepper or tabasco for some kick.

Curry Chicken Salad

Spice up your typical chicken salad with this flavorful variation.

Ingredients:1 1/2 c. chopped chicken breasts cooked, 1/3 c. of your favorite nuts (almonds and walnuts work best), 1/3 c. of your favorite dried fruit (I love dried cherries), 3 tbsp low fat mayonnaise, 1/2 stp lemon juice, 1/2 tsp curry powder, sprinkle of salt and pepper.

Directions: Cook chicken in sauce pan with 2 tbsp of water and cover on over medium heat until cooked all the way through. Chop chicken into small cubes. Once cooled, mix in nuts and fruit. In a separate bowl, mix together mayonnaise, lemon juice, and curry powder. The mix into chicken. Sprinkle with salt and pepper. Serve over spinach as a salad or in a sandwich. Also good over (whole wheat) English Muffins as an open faced sandwich.

Creamy Pesto Gnocchi

I've been dreaming of having a really nice food processor to make homemade pesto forever and the joy of having a registry has made that dream come true! I honestly like the original pesto better, but Jase is a boy and doesn't have to worry about fat so he likes it creamy. This forced me (shh, don't tell him) to find a recipe that didn't include butter and/or heavy whipping cream and I must have done a good job, because he didn't notice. I cheated and bought the tri-colored gnocchi making this a super easy recipe.

Ingredients: 1/3 c. walnuts finely chopped, 1/2 c. olive oil, 3 cloves garlic, 2 c. fresh basil leaves, 1 8 oz container of low fat sour cream, 1/4 c. parmesan cheese, 1 pkg of gnocchi.

Directions: Cook pasta or gnocchi according to instructions. Pulse walnuts until fine pieces then add basil, garlic, and olive oil pulsing until smooth. Move mixture to a skillet and heat on medium heat then add sour cream and parmesan cheese. That's it!

Other Options:
Skip the sour cream and cheese all together. The original pesto is fabulous.
Mix into mashed potatoes or pour over a baked potato
Stir in a risotto
Use as a sandwich or burger spread
Add to scrambled eggs
Mix original pesto with cream cheese and spread on a bagel
Make brushetta and top with pesto and tomatoes
Add to grilled veggies
Use as a chicken marinade
Dollop over a nice grilled fish

Guiltless Chocolate Brownies with Raspberries and White Chocolate

I don't throw the words "guiltless" and "chocolate" together easily or without caution. This recipe was inspired from (or copied from) the TV show "Cook Yourself Thin" and has an amazing secret ingredient. We've all heard the healthy adaptations that blow kid's minds when you tell them their chocolate cake has zucchini in it or their cup cakes have apple sauce...this recipe will do the same!

Ingredients:
1 c fresh raspberries, 2 c. butternut squash peeled and finely grated, 1 handful of white chocolate chips if you want to keep this guiltless (2 if you don't care), 1 c. ground almonds, 1 1/4 c. sugar, 3 medium eggs, 1/4 self rising flour, 1/2 c cocoa powder, 1 tsp baking powder, 1/4 tsp salt.

Directions:
Preheat oven to 400 degrees. Spray pan with cooking spray, or use parchment paper to save calories. Beat eggs and sugar in large mixing bowl for 4-5 minutes until BIG and fluffy. Add butternut squash, ground almonds, flour, salt, and baking powder until well mixed. Pour half of this mixture into pan and sprinkle raspberries and white chips on top. Cover with remaining brownie mixture. Cook for 20 minutes then cool in the pan for 20 minutes.

Need an amazing way to save time on this recipe? Buy Trader Joe's No Pudge Brownie Mix, all you have to do is add vanilla yogurt. This is a much thicker recipe so you'll need to use a small square pan to spread 1/2 the mixture, add the raspberries and white chocolate, then add the other 1/2 of the mixture and spread the best you can.

Chicken Picatta

This is one of my favorite meals to order in the North End of Boston, Italian's finest, but I found the recipe to be a close second. For being given that kind of standard, it is VERY easy to make. This goes nicely with whole wheat pasta so cook according to directions on box.

Ingredients:
1 lb of chicken cutlets (thin cuts works best, but you can pound them if they're not), 1/2 tsp salt, 1/2 tsp pepper, flour, 3 tbsp butter, 2 tbsp olive oil, 1/2 c chicken broth, 1/3 c of lemon juice- about 2 lemons (I always add more because I like it extra lemony), 1/4 c dry white wine, 1/4 c capers drained and rinsed, 2 tbs parsley.

Directions:
Sprinkle chicken with salt and pepper. Dredge in flour and set aside. Heat butter and olive oil to med heat and add the chicken in batches. Cook 3 minutes each side until lightly browned, then set aside. When finished cooking all the chicken, add chicken broth, lemon juice, white wine, and capers to the pan and heat to a boil, then simmer. Add chicken and cook another 5 minutes until chicken is cooked through. Place chicken over pasta and pour the sauce on top. I like to sprinkle a little parmesan cheese on top.

Spinach and Cheese Pinwheels

I made this recipe up because I had random cuts of puff pastry leftover from the Beef Wellington. Super easy. Great as a side, appetizer, or for entertaining.

Ingredients: puff pastry defrosted, chopped spinach, crumbled blue cheese, walnuts. Measurements will vary based on how much puff pastry you have left. I just started with a small bowl and added handfuls when I ran out.

Directions: If available, cut puff pastry into long 1 in wide strips. I used the leftover triangles and squares cut off from the Beef Wellington and used those too, just making triangle/square shaped pockets. Chop up spinach or swiss chard. Mix in crumbled cheese and nuts. Pour mixture onto puff pastry then carefully roll it up away from you into a roll. Place down on baking dish and bake for 10 minutes at 425.

Modified Beef Wellington

Jason's birthday dinner was something I thought you could only find in French restaurants, but recently found it's way to my kitchen. Instead of a liver pate (haven't got there with my adventuring to try anything), I switched in mushrooms, onions, and a strong cheese.

Ingredients: small cuts of filet mignon (these were huge at about .4 lbs.) I would recommend a 1/2 lb cut in half, 1 package of puff pastry sheets, 1/3 c. chopped mushrooms, 1/3 c. chopped onions, 2 tbsp crumbled blue cheese or gorgonzola, 1 egg.

Directions: Rub filet mignon with butter and bake at 425 for 10-15 minutes. While cooking saute mushrooms and onions in 1 tbsp olive oil, or steam in water. Set aside in a bowl and mix cheese in. Lay defrosted puff pastry sheets out flat.  Cut the pastry to the size you would guesstimate would wrap evenly around the filet. Place filet in center and cover with mushroom, onion, and cheese mixture. Gently wrap puff pastry around filet being careful not to tear the pastry or have areas that are too thick. Cut off any excess and see my next recipe for what to do with the leftovers. Whip one egg and brush over top of pastry then cut a few small slits in the top. Bake at 450 for 10 minutes then reduce heat to 425 and cook 10 more minutes.

Fruit and Nut Granola Bars

This granola bar is super nutrient-dense without grains and other fillers. Great for breakfast, snacks, hiking, or crumbed as granola for cereal or yogurt.

Ingredients: 2 1/2 cups of your favorite nuts (I used raw almonds, raw cashews, walnuts, and flax seeds), 1 c. of your favorite dried fruits (I used dried pomegranates and cherries), 2 c. shredded and dried coconut (not sweetened baking coconut in the baking aisle, get the real stuff instead!), 1/4 c. coconut oil (found at Whole Foods and the like), 1/2 c. honey, splash vanilla extract, 1/2 tsp salt, lots of cinnamon.
Directions: Take out 1 c. of nuts and give them a rough chop. Put the other 1 1/2 c. of nuts in a food processor and pulse until small pieces but not so much you end up with nut butter! Combine all nuts and fruit in a large bowl. Add 2 c. shredded coconut. In small saucepan, heat coconut oil, honey, salt, vanilla, and cinnamon until brown and bubbly. Mix together with the nuts. Use parchment paper to coat a baking dish, pour granola mixture over, and use another piece of parchment paper to firmly press the granola down. You really need to pack the ingredients tightly so they'll stick. When you think you're done, keep pressing. Then wait 2-3 hrs for them to cool at room temperature or put them in the fridge or freezer. Once cool, take the whole thing out and cut lengthwise then cut into as many bars as you would like. Note: for crunchier bars cook honey mixture a few minutes longer.
Another good add in: 1/4 c chocolate chips of course!

Curried Corn

Light, healthy, and not your ordinary side dishes. If you haven't discovered curry powder, you're missing out on an amazing spice that goes with everything and totally changes the ordinary into extraordinary.

Ingredients: 1 can of corn or even better, shave some off a cob, 1 tbsp butter, 2 tsp. curry powder, sprinkle cayanne pepper, 2 tbsp chopped onion, and salt and pepper to taste.

Directions: Melt butter with chopped onion in the skillet until soft and browned. Add corn and cover to steam cook for 5 minutes, adding curry powder 2 minutes in. Add more butter, salt and pepper, and cayanne pepper to taste.

The Prettiest Simple Salad You've Ever Seen

So cute it's hard to cut into, but over a bed of spinach it gets even better when deconstructed. Promise. Great for entertaining or a fun way to bring some creativity to the same old salad ingredients. I love this one!

Ingredients: 2 tomatoes, cucumber, chopped fresh basil, chopped fresh spinach, extra spinach for bed, feta cheese.

Directions: Cut out the inside of the tomato, first cutting out the core, then scooping around. Cut the inside of the tomato up and add to mixture. Cut up some cucumber into small cubed chunks. Leave the skin on for more nutrients. Chop up some spinach and basil, sprinkle salt and pepper and mix all together. Scoop into tomato and put on a bed of spinach. Drizzle a little oil and balsamic vinegar if you need to, but it's good without too.

Grilled Cheese and Fruit Gourmet Goodness Sandwiches

The thing I like most about tapas is that it's socially acceptable to taste off everyone's plate. Remember that "Party of Five" Jennifer Love Hewitt couple...they would go out to dinner, eat half, then trade...pretty much the most genius dining situation ever. Inspired by variety, when I cook, I like to give options, and along with the sandwich trend comes many many combinations. This is one of my favorite and makes for great entertaining bites when you cut them up. It takes a total of 5 minutes to make and is also great for hikes, picnics, wine parties, and leftover lunches.

Ingredients: ciabatta bread, 1 granny smith apple, 1 pear, brie, honey.

Directions: Slice ciabatta in half, drizzle some honey on top, add slices of brie, sliced apples or pears, and broil for 2 minutes.

Feel free to mix around honey for fruit preserves like apricot chutney. Switch up the apples and pears for grilled peaches. Or try cheddar instead of brie.Pair with your favorite wine and smile.

Pesto Veggie Sandwich

It's spring time and I'm dreaming of picnics, may be why I am loving sandwiches right now. The grilled flavor brings the warmth without the heavy comfort winter food. I also love how creative you can be in mixing up different combinations.

Ingredients: portabella mushroom, fresh spinach, asparagas, pesto, whole wheat rolls, and cheese (I prefer cheddar but feta works great too).

Directions: Grill or pan fry asparagas and mushrooms. Boil water and add spinach cooking until soft. Spread pesto on one bun and put cheese on the other and broil for 2 minutes to get that nice crusty on the outside, soft and chewy on the inside texture. Add veggies and dinner in 10 minutes is done! These make great leftovers, hike lunch, picnic fun, etc.

Pork Shawarma Pita Pocket

Same as Chicken Shawarma but with the other white meat!

The Mediterranean Diet focuses on lots of fresh vegetables, lean meats, with conscious healthy fats (e.g.  olive oil) instead of merely low fat. http://www.mayoclinic.com/health/mediterranean-diet/CL00011
My kind of diet! I can only eat half a pita and I'm full, so for me, this recipe serves 4. Or as I like to think of it, dinner for 2 then lunch leftovers for 2.

Pork Loin marinade: 2 tbsp olive oil, 1/2 squeezed lemon, 2 tsps curry powder, 2 minced garlic cloves, dash of salt and pepper.
Tzatziki:1 cup plain Greek yogurt, 1 tsp vinegar, 2 tsp dill
Ingredients:  2lb boneless pork loin trimmed of fat, 2 whole wheat pita pockets, hummus, 1/2 diced cucumber, 1 diced tomato, sprouts, feta cheese optional

Directions: Preheat oven to 350. Mix marinade ingredients together and brush over pork loin, let marinade for 30 min, or shake it all up in a ziplock. (For more intense flavor, pierce pork with a knife and push in garlic). Cook pork loin for turning and basting in pan juices for at least 45 min, until it's not pink on the inside). While the pork is cooking, dice up veggies and set aside. Mix together fresh tzatziki ingredients. Toast pita pockets until soft and warm and slightly crispy. Let pork loin sit for 10 minutes, then cut into 1/4 in slices. Layer all the ingredients into a pita pocket, close your eyes, and imagine yourself on a Greek Island. This recipe is great served deconstructed as well: instead of making into a sandwich, slice up pork into thicker slices, drizzle tzatziki on top, veggies and pita bread on the side.

Chicken Shawarma Pita Pocket

The Mediterranean Diet focuses on lots of fresh vegetables, lean meats, with conscious healthy fats (e.g.  olive oil) instead of merely low fat. http://www.mayoclinic.com/health/mediterranean-diet/CL00011
My kind of diet! I can only eat half a pita and I'm full, so for me, this recipe serves 4. Or as I like to think of it, dinner for 2 then lunch leftovers for 2.

Chicken marinade: 2 tbsp olive oil, 1/2 squeezed lemon, 2 tsps curry powder, 2 minced garlic cloves, dash of salt and pepper.
Tzatziki:1 cup plain Greek yogurt, 1 tsp vinegar, 2 tsp dill
Ingredients:  2 chicken breast, 2 pita pockets, hummus, 1/2 diced cucumber, 1 diced tomato, feta cheese optional

Directions: Mix marinade ingredients together and brush over chicken, let marinade for 30 min, or shake it all up in a ziplock. Cook chicken over medium heat until it's not pink inside (about 4 min each side, depending on thickness of breast) with a cover so steam keeps the juices in. While the chicken is cooking, dice up veggies and set aside. Mix together fresh tzatziki ingredients. Toast pita pockets until soft and warm and slightly crispy. Layer all the ingredients into a pita pocket, close your eyes, and imagine yourself on a Greek Island.

Chicken Enchiladas with White Sauce

I have to admit, me relationship with Mexican food is complicated and evolving. My idea of a burrito was chicken, cheese, rice and sour cream...no beans, no spice, salsa, nothing. For someone who doesn't like different foods on my plate touching, I avoided enchiladas because I don't like when things get so soggy you can't tell what's what. I got over SOME of that and made my own variation of this tasty dish.

Ingredients: 2 large chicken breasts, whole wheat or blue corn tortillas, 1 can of cream of mushroom soup, 1 1/2 c. of light sour cream, 1 1/2c. salsa (I prefer salsa verde, but traditional salsa works too), 2 c. separated (1 c. separated for the light version) shredded cheddar or pepper jack cheese, 1 small can of green chilies, 1 can of black beans, mushrooms, spinach.

Directions: Preheat oven to 350 degrees. Cut the chicken into small pieces and cook with mushrooms on the stove top on medium with 2 tbsp of water, covered to steam. Mix the soup, sour cream, salsa, beans, green chilies and 1/2 the cheese in a bowl. Separate 1/8 of the mixture (enough to spread on the bottom of the casserole type dish) and spread evenly. Save 1/4 of the mixture for the top. Add chicken and mushrooms to the rest of the mixture stirring together. Place tortilla in dish, fill with fresh spinach, then chicken/mushroom/enchilada filling, fold over and turn to the side to hold together. Repeat with the rest of the mixture and tortillas. I prefer to fill them pretty full and use less tortillas, but you can easily stretch this out to get more servings. Then cover tortillas with remainder of enchilada sauce and other 1/2 of grated cheese. Cover dish and cook at 350 for 30 minutes. Uncover and cook for 10 more minutes.

Great for feeding a big group and even better leftovers!

Adult Mac and Cheese

I call this recipe adult for 2 reasons. 1. Because adults are busy working all day and don't have time to make dinners from scratch every night. 2. Because you can add vegetables to anything and call it "adult." Although this recipe is using a boxed mac and cheese it is healthier than any mac and cheese from scratch you could come up with. The noodles are wheat and everything is organic. Feel better now?

Ingredients: Annie's White Cheddar Mac and Cheese box, 1 tbsp butter, 2 tbsp milk, handful of mushrooms, spinach, and depending on whether you want to go vegetarian or not- chicken sausage (Aidells is my fav with great variety of spiciness and flavors)

Directions: Follow the recipe on the box to cook the mac and cheese. Meanwhile, cook the mushrooms and sausage on the stove top with a tbsp or 2 of water, covered on medium for 3-4 minutes. Spread a bed of fresh spinach on each serving plate. Mix the mushrooms and sausage into the mac and cheese once complete and pile on the spinach.

Think of it like a healthy, satisfying salad. The 12 minute total cook time is not shabby too.  

Eggs Florentine

Another common recipe with a few healthy twists.

Ingredients: whole wheat toast, eggs, spinach, sharp cheddar cheese (any cheese is fine but this one has enough flavor to use less and save on fat)

Directions: If you don't have one of those egg poacher devices, add a dash of white vinegar (this helps the egg keep it shape) to a pot of boiling water. Crack the egg in a bowl. Lower the temp on the water to cool down to not even a simmer. Swirl the water with a spoon, and gently lower the egg in the middle of the whirlpool. Wait 3-4 minutes until cooked how you like them. While the egg is cooking, toast the bread, and cover with fresh spinach. You can cook the spinach if you like before, but raw holds more nutrients and the hot egg will soften it up anyway. Retrieve the egg with a slotted spoon and drop on top of the spinach. Skip a hollandaise sauce and shred some cheese instead.

Power breakfast that will last and leave you feeling great!

Mahi Mahi Tacos

This is one of those recipes you already know how to make, especially those San Diego friends, you just need to be reminded. Just in time to catch the mangoes before they go out of season!

Ingredients: mahi mahi, whole wheat tortillas, 1 cucumber, 1 mango, 1 avocado and black beans and/or corn

Directions: Marinade the fish in a low sodium soy sauce and minced garlic for about 30 minutes. Put the tortillas in the toaster oven for 200 degrees. I prefer to cook in cast iron skillet on medium with a top on it to help steam the fish and keep all the juices locked in, but grilling is always an option. While the fish is cooking chop up the cucumber, mango, and avocado and drain and rinse the black beans. Trader Joe's has an amazing corn relish/salsa that goes perfect with this dish if you have one in your town.

Low fat, filling, and a great little tropical escape during these cold months!

Swiss Chard- Super Healthy Side Dish

Recent research has shown that chard leaves contain at least 13 different polyphenol antioxidants, as well as:

Ingredients: One bunch of Swiss Chard (or rainbow chard is equally as good with more red and yellow colors and all the nutrients that those colored vegetable contain), 2 gloves minced garlic, 2 tbsp of walnuts or pine nuts, 1 tbsp olive oil, 1/4 cup water. For sweet version: 2 tbsp orange juice. For tangy version: 2 tbsp of lemon juice or squeeze one fresh lemon. For Mediterranean Version: Brown garlic and olive oil in deep skillet. For salty version: 1 tbsp soy sauce.

Directions: Cut up swiss chard in half then long way then into 2 inch slices and completely fill skillet- don't worry, it cooks down just like spinach. Add water and sweet, tangy, Mediterranean or salty sauce bringing to a boil then settling to a high simmer. Cook for 3-4 minutes covered then uncovered for 1-2 minutes on high until almost all the liquids are burned off. Serve with walnuts or pine nuts on top.

Fry-less Eggplant Parmesean

This is a great healthy version of what could be a secretly high calorie vegetarian option. Such slight changes make a difference in the fat without compromising on any of the taste. It's also a great place to sneak in any good veggies that you barely even notice!

Ingredients: 1 eggplant, panko crumbs or bread crumbs (use whole wheat if you can and/or homemade from whole wheat bread by cooking at 300 for 10-15 min), reduced fat mayonnaise (Trader Joe's has a great eggless, transfatless one), low fat mozzarella cheese (or for a lower fat version use feta crumbles), your favorite pasta sauce, one bunch of mushrooms, spinach.

Directions: Preheat oven to 350. Slice up eggplant into quarter inch to half inch slices- the thinner the crispier and the thicker the meatier. Layer on paper towels and cover with more layers of paper towels and eggplant layers. Press out eggplant juice by covering with something heavy- I use a cast iron skillet- this takes away that eggplant "bite." Brush each side of eggplant with mayonnaise and dip in bread crumbs then place on greased baking sheet. Once all eggplant slices are complete, bake at 350 until golden brown for about 8-12 minutes flipping once half way into cooking time. Then spread 1/4 jar of pasta sauce evenly around the bottom place with crispy eggplants layered on top. Spread a layer of spinach and mushrooms, then about 1/2 the jar of pasta sauce before covering with shredded cheese. Bake at 350 again for 7 minutes or until cheese is melted.  

Homemade Sweet Potato Fries

Indulge in this guiltless pleasure as you embark on your new years attempts for a healthier lifestyle.

Ingredients: sweet potato or yam (1 usually serves enough for 3 people as side), olive oil, garlic salt

Directions: Preheat oven at 425 degrees. Cut up the sweet potato/yam into rectangle cubes like french fries. Drizzle olive oil and garlic salt or even better shake up in a zip lock bag to evenly cover. Feel free to add whatever herb you like (rosemary is my fav but basil is a different good taste). Cook at 425 until golden brown (about 10-17 minutes depending on how crispy you like it) flipping once. Serve with your favorite dip (garlic aoili, blue cheese dressing, ranch, ketchup).